Monday, November 15, 2010

Delicious but not Turkey... A Tempeh Dish for Thanksgiving and beyond

Tempeh will not pass for turkey or faux anything. This is a great dish and has a nice gravy making it a good substitute for people who don't want to eat turkey. It also cooks quickly unlike real turkey...

Tempeh “Turkey”

The gravy in this recipe is so wonderful you can use it with beans or top millet mash… I learned it from a wonderful whole foods cook named Michelle Plum.

1 package Tempeh cut into triangles

1 Cup Safflower oil for frying

1-2 Cups button mushrooms

1 onion diced

2-3 Cups water

2 Tablespoons miso (country barley is a good one)

1 Tablespoon prepared mustard

1/2 tsp. Sage

1/4 tsp. Rosemary

1/2 tsp. Thyme

1/2 tsp. Marjoram

2 Tablespoons Kudzu

Heat the oil in a heavy fry pan and fry the Tempeh until golden brown. Drain on brown paper bags. Place the fried tempeh, mushrooms and onions in a saucepan. Mix the other gravy ingredients, except the kudzu, and pour over the Tempeh and veggies. Bring to a boil and then lower the heat and simmer for 20-30 minutes. Dissolve the Kudzu in a small amount of cool water and then Stir into the Tempeh mixture until sauce thickens. Serve hot.

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